Rum n Raisin Dubbel - Beer Recipe - Brewer's Friend

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Rum n Raisin Dubbel

215 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.122 (recipe based estimate)
Post Boil Gravity: 1.245 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Tuesday November 3rd 2020
1.070
1.016
7.1%
20.5
39.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pilsner4 kg Pilsner 36 1.5 48.2%
2 kg Weyermann - Munich Type I2 kg Munich Type I 38 6 24.1%
1 kg Belgian - CaraMunich1 kg CaraMunich 33 50 12%
1 kg Belgian - Special B1 kg Special B 34 115 12%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 1.2%
0.20 kg Belgian Candi Sugar - Dark (275L)0.2 kg Belgian Candi Sugar - Dark (275L) 38 275 2.4%
8.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 20.46 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
125 g raisins Flavor Boil 30 min.
125 g Dried Currants Flavor Boil 30 min.
125 g raisins Flavor Primary 10 days
125 g Dried currants Flavor Primary 10 min.
100 ml Rum Flavor Primary 10 days
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 12.2
Mash volume with grains (equipment estimates 3.2 L) 17.5
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 8.3 L) 8.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 11.6 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5.7
Top off amount 14.3
Going into fermentor 20
Total: 20.3  
Equipment Profile Used: System Default
"Rum n Raisin Dubbel" Belgian Dubbel beer recipe by Craftbeerchannel. All Grain, ABV 7.06%, IBU 20.46, SRM 39.13, Fermentables: (Pilsner, Munich Type I, CaraMunich, Special B, Carafa II, Belgian Candi Sugar - Dark (275L)) Hops: (Challenger) Other: (raisins, Dried Currants, Dried currants, Rum)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-10 17:10 UTC